Danish Ebelskivers

I have a cast iron Ebelskiver pan that was given to me by my mom. I had always wanted to try to make Ebelskivers, so I went online and found this You Tube video to learn the best way. Before beginning, it’s very important that your cast iron Ebelskiver pan is seasoned properly. HERE is my recommendation for how to season and care for your cast iron cookware. If you aren’t fortunate enough to own your own cast iron Ebleskiver Pan, you can find one here on Amazon.com!

Ebelskivers are a Danish puff pancake that are kind of a cross between a pancake and a pop-over. They can be made plain or filled with jams, jellies, cheeses, etc. My favorite are filled with strawberry jam!

If you want to make them the EASY way, you can use an Ebleskiver Mix. (It’s all ready to go and you just add fresh eggs and milk!) Or you can make my homemade Ebelskiver batter:

Sift together:

1 1/4 c. flour

3 T. sugar

2 t. baking powder

1/4 t. salt

In a separate bowl, combine:

1 beaten egg

1 c. milk

2 T. melted butter

Mix the wet ingredients into the dry ingredients. Stir just until moistened. Heat the Eblelskiver pan on medium-low heat. When hot, brush each hole with melted butter. Pour batter into hole just about 1/4″ below the rim. If desired, you can drop in a teaspoon of jam (or other filling) and then spoon in a tiny bit more batter just to cover the filling. After a couple of minutes, use a skewer or chopstick to turn the cooked portion of the Ebleskiver a quarter turn to allow the uncooked batter in the center to flow down into the pan. Allow to cook another minute or so and when the outside is golden, turn it another quarter turn again. The batter will flow into the pan and create the round ball shape. To serve, dust with powdered sugar and serve with syrup or more jam on the side.